Step 1

Preheat oven to 180C.

Step 2

Line a 20cm round springform pan with baking paper.

Step 3

Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.

Step 4

Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.

Step 5

Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.

Step 6

Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.

Step 7

Press biscuit mixture into the base of the tin & bake in the oven for 10 minutes.

Step 8

Once the base has finished, remove from oven and increase the temperature to 200C.

Step 9

While the base is baking program 25 minutes / 37C / Speed Note: this is NOT intended to keep going for the entire 25 minutes, it’s justto ensure the heating element continues at 37 degrees.

Step 10

Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.

Step 11

Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.

Step 12

Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.

Step 13

Grate lemon (1 tsp) into the bowl.

Step 14

while adding in lemon juice (1 tsp), eggs (3), vanilla extract (1 tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.

Step 15

Butter the sides of the springform pan.

Step 16

Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.

Step 17

Bake for 10 minutes at 200C then reduce heat to 100C and continueto bake for another 25 minutes.

Step 18

Turn oven off, allowing cake to cool for two hours with oven door closed.

Step 19

Place in fridge (preferably overnight).

Step 20

Dust the top of the cheesecake with freshly ground nutmeg to serve